Abstract
Sweet and sour cherries contain several polyphenols that possess antioxidant and anti-inflammatory properties. Aim of this study was to investigate the effect of the maturity stage on phenol content and biological properties of extract of a local Morello-type of sour cherry (Prunus cerasus L.), “visciola”. The study of total phenol content and total antioxidant potential was associated with the evaluation of the antioxidant property of extracts using a copper catalyzed human low density lipoproteins (LDL) oxidation as experimental model. Moreover, using albumin glycated by methylglyoxal, we evaluated the anti-glycation effect of fruit extract. The results demonstrated that fully ripened fruits exert higher antioxidant and anti-glycation properties when compared with partially ripened fruits. Information about the health-promoting components of “visciola” could lead to a better understanding and an increased consumption of these, including its use as functional food.
Highlights
Previous studies have demonstrated that several fruit phytochemicals exert antioxidant and anti-inflammatory properties [1] [2]
Recent studies have shown that some fruit phenolics inhibit the formation of advanced glycation end products (AGEs) [5]-[10], whose formation and accumulation exert a pathophysiological role in patients with diabetes, renal and neurodegenerative disease as well as some types of cancer [11] [12]
Little is known about the effect of ripening on phytonutrients contained in the local variety of sour cherry (Prunus cerasus L.) morellos, var. austere L., known in Marche region, Italy, as “visciola”
Summary
Previous studies have demonstrated that several fruit phytochemicals exert antioxidant and anti-inflammatory properties [1] [2]. The biological activities exerted by fruit phytochemicals are believed to contribute to the overall health-protective effect of fruits and vegetables because they may mitigate the consequences of oxidative stress in disease development and aging process [15] [16]. Several studies have demonstrated that the synthesis of antioxidant phytochemicals is modulated by genetic and environmental factors such as fruit variety, maturity stage and processing [17] [26] [27]. Little is known about the effect of ripening on phytonutrients contained in the local variety of sour cherry (Prunus cerasus L.) morellos, var. Little is known about the effect of ripening on phytonutrients contained in the local variety of sour cherry (Prunus cerasus L.) morellos, var. austere L., known in Marche region, Italy, as “visciola”
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